ORANGE AND LEMON JUICE RECIPES

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LEMON-ORANGE POUND CAKE RECIPE | SOUTHERN LIVING



Lemon-Orange Pound Cake Recipe | Southern Living image

This recipe is from the cookbook, Stop and Smell the Rosemary, by the Junior League of Houston. This pound cake is sublime in its simplicity, but we decided to fancy it up a bit with a Bundt pan and two contrasting icings. You can leave out the yellow food coloring gel and have a cake that is just as pretty with a few extra lemon and orange slices for garnish. The Lemon-Orange Pound Cake is perfect for a bridal shower or a spring tea.

Provided by Stop and Smell the Rosemary, Junior League of Houston

Categories     Cakes

Total Time 2 hours 35 minutes

Yield Serves 10 to 12

Number Of Ingredients 19

2 cups granulated sugar
1/2 cup unsalted butter, softened, plus more for greasing pan
1/2 cup vegetable shortening
6 large eggs
3 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup whole buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups powdered sugar
3 tablespoons whole milk
1/4 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 drop yellow food coloring gel
Thin lemon or orange slices, optional

Steps:

  • Prepare the Cake: Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
  • Beat sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, 1 at a time, beating well after each addition.
  • Whisk together flour, baking powder, salt, and baking soda in a bowl. Alternately add flour mixture  and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition. Beat in vanilla and lemon extracts. Transfer batter to prepared pan; smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on rack, 30 to 40 minutes.
  • Prepare the Vanilla Icing: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle icing over Cake, letting it drip down sides. Refrigerate 10 minutes to allow icing to set.
  • Prepare the Lemon-Orange Icing: Whisk together powdered sugar, fresh lemon and orange juices, and yellow food coloring gel in a bowl until smooth. Drizzle Lemon-Orange Icing over Vanilla Icing, letting it drip down sides. Let stand until set, about 20 minutes. Garnish with thin lemon or orange  slices, if desired.

LEMON ORANGE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Orange Cake Recipe: How to Make It - Taste of Home image

I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 19

1 cup butter, softened
1/4 cup shortening
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
FROSTING:
1/2 cup butter, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1 to 2 tablespoons grated orange zest
1 to 2 tablespoons grated lemon zest
1 teaspoon lemon extract
5-1/2 to 6 cups confectioners' sugar

Steps:

  • In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 740 calories, FatContent 29g fat (16g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 465mg sodium, CarbohydrateContent 114g carbohydrate (86g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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